Cheese Puff Sliders | Food Wishes

Hello, this is Chef John from foodwishes.com with cheese puff sliders.

That's right, I'm going to show you how to make some incredible French style cheese puffs, which we will then

use to make some of the most delicious, most interesting fun-sized cheeseburgers you've ever had. And to get started, before we slider, we have to cheese puff.

So, what we'll do is add some

sliced butter to a saucepan, along with a nice big pinch of salt, plus some cold fresh water, and we'll set our heat to medium high,

and we'll wait for our butter to melt and for our water to

start to simmer, which ideally happens at the exact same time, which, by the way, is why we have to slice the butter.

All right, if you toss a whole stick in, your

water will be simmering and evaporating before the butter's melted, and it may throw off your proportions.

And then, as soon as both those things have happened, we'll reduce our heat to medium and

we will toss in our flour all at once, at which point we'll take a wooden spoon and we will cook this during until we formed a nice, smooth, pasty dough. And

by the way, it's not going to start out smooth.

Oh yeah, we're going to have some lumps at the beginning, which really freaks a lot of people out, but don't worry.

Take a deep breath and keep stirring, and within a minute or two, your mixture should look like this, and you will notice a

film forming on the bottom of the pan. And at this point, a lot of recipes tell you to stop and move on to the next step, but I do not.

I want us to continue cooking for at least another minute,

just to cook that flour a little more and kind of dry with the mixture just a touch.

And while this is happening, we're doing our best to scrape that film off the bottom of the pan with the spoon.

Which may or may not come off easily for you, but again, don't worry, it's all going to be fine.

Since after doing that for a minute, we will turn off the heat and

we will continue to stir, scraping the bottom of the pan. And what's going to happen with the heat off?

The moisture from our dough is going to sort of deglaze the bottom, and